CREAMY ARTICHOKE AND ASIAGO PASTA
One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.
Provided by 3KillerBs
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook rotini according to package directions. Keep hot.
- Drain and chop artichoke hearts.
- In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
- Add artichokes. Heat gently, stirring often.
- Add basil and white wine.
- Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
- Stir in Asiago and parsley. Taste and adjust seasonings.
- Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- Rinse and drain artichoke hearts, and finely chop.
- Mix artichokes, tomatoes, and cheese, set aside.
- The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- Let the dough rise until doubled, about 1 1/2 to 2 hours.
- Scrape out onto a floured countertop or large cutting board.
- Shape the dough into a rough rectangle.
- Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- Place dough on a cookie sheet lined with parchment paper or silpat.
- Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- Brush dough with olive oil. Use fingers to make several small dimples in bread.
- Sprinkle with kosher salt, and more cheese if you like.
- Bake for 15 minutes, rotating pan after 10 minutes.
- Let cool slightly before cutting into squares.
ARTICHOKE FOCACCIA
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
- Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
- When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
- Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium
TOMATO AND ARTICHOKE FOCACCIA
Begin with refrigerator pizza dough and top with basil, tomatoes, artichoke hearts, mushrooms and festive feta cheese. The delicious flavor and aroma will delight everyone's taste buds.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Lightly grease a 13x9 inch baking pan or 2 (8-inch) cake pans with cooking spray. Unroll pizza dough and press evenly over bottom and up the sides 1 inch.
- Brush the dough with olive oil and sprinkle with garlic and basil. Cover with RED GOLD® or REDPACK® WHOLE PEELED TOMATOES, artichoke hearts and mushrooms. Sprinkle with cheese and green bell pepper.
- Bake focaccia for 20 minutes or until crust is golden brown.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 26.2 g, Cholesterol 25.2 mg, Fat 9 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 4.5 g, Sodium 917.5 mg, Sugar 5.8 g
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